Firecracker Prawn & Chorizo Tacos

• In a small microwave-safe bowl, combine onion, 
the white wine vinegar(for the pickle) and a 
good pinch of sugar and salt.
• Microwave onion in 30 second bursts, 
until softened. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook chorizo, tossing until golden, 4-6 minutes. 
Transfer to a second medium bowl and cover to 
keep warm.

• Return frying pan to medium-high heat with a 
drizzle of olive oil if needed.
• Cook prawns, tossing, until pink and starting to 
curl up, 3-4 minutes. 

• Meanwhile, in a third medium bowl, combine 
cos lettuce, the white wine vinegar(for the 
salad) and a drizzle of olive oil. Season 
to taste with salt and pepper.
• Microwave mini flourtortillas on a 
microwave-safe plate in 10 second bursts 
until warmed through.
• To the bowl with chorizo, add cooked prawns, 
tossing to combine.